Cold Eggs a la Reine
From Soyer's standard cookery, 1912
Serves 6
Dish up on a napkin decorated to taste.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 155. The excerpt below is the record exactly as published.
Cold Eggs a la Reine. Prepare six soft-boiled eggs to cool. Make as many crou- stades of potatoes as there are eggs. Garnish the bottom and the sides of these croustades with a fine mince of chicken- meat, thickened with mayonnaise, and season moderately. Place a shelled soft-boiled egg in each croustade; coat thinly with mayonnaise slightly thickened by means of one sheet of gelatine; lay a piece of truffle
Cook this with the app: pantry check, scaling, and the assistant.